LECITE- TEXTURAS by Albert and Ferran Adrià

TEXTURAS Lecite is a natural emulsifier based on soy lecithin, ideal for preparing foam. It is useful in the prevention of arteriosclerosis and provides vitamins, minerals and antioxidant agents. Lecite is made from non-GMO soybeans.

Composition: Lecite is derived from soy lecithin, a natural emulsifier found in soybeans. It is part of the Texturas line developed by Ferran Adrià’s team, designed to bring cutting-edge molecular gastronomy techniques to professional kitchens.
• Uses: Lecite is commonly used in creating airy foams and emulsions. It is particularly adept at stabilizing oil-in-water emulsions, such as in dressings, sauces, and mayonnaise. Additionally, soy lecithin is used to create foams or “airs,” which are light, bubbly textures that can float atop liquids, giving a unique visual and textural element to dishes.
• Function as an emulsifier: Soy lecithin is a phospholipid, meaning it has both hydrophilic (water-attracting) and lipophilic (fat-attracting) properties, making it highly effective at binding oil and water, ensuring stability in emulsions and suspensions.
• Advantages: Lecite is highly versatile, widely used in both savory and sweet applications, and can be added to liquids, oils, or even foamed mixtures for an extra
element of innovation. Its ability to form stable emulsions and foams makes it a staple in molecular cuisine.

Lecite – Texturas by Albert and Ferran Adrià is a high-quality emulsifier derived from soy lecithin, designed to create light, airy foams and stable emulsions. Perfect for modernist cuisine, it allows chefs to innovate with textures, enhancing sauces, soups, and avant-garde culinary presentations. An essential ingredient for molecular gastronomy.